CN102511525A - Spinach-flavored bread and preparation method thereof - Google Patents

Abstract

The invention relates to bread, and particularly relates to spinach-flavored bread and a preparation method thereof, belonging to the field of food processing. Spinach juice is added to the bread; spinach contains a large amount of beta-carotene and iron, is also an admirable source of vitamin B6, folic acid, iron and potassium, contains a large amount of antioxidants such as vitamin E and selenium, has the functions of resisting aging, promoting cell proliferation, activating brain function, enhancing the vigor of youth, preventing brain aging, preventing senile dementia, and reducing blood pressure, and is suitable for the elderly; and xylitol replaces edible sugar, thus the sugar content of the bread is lowered and the bread is suitable for various crowds.

Description

Bread of a kind of spinach flavor and preparation method thereof

Technical field

The present invention relates to a kind of bread, specifically relate to bread of a kind of spinach flavor and preparation method thereof, it belongs to food processing field.

Background technology

Improving constantly of Along with people's living standard, people's rhythm of life are also in continuous quickening, and people's eating habit is also constantly changing.Breakfast changes Western-style diet into by original Chinese style diet, and it is mainly bread and milk.Thereby people to the demand of bread increasing.The kind and the kind of corresponding bread are also constantly increasing, and it comprises whole-wheat bread, sugar-free bread and milk flavor bread or the like.At present, what have in the bread that people eat contains margarine, oil emulsion, sweetener, even contains some to the disadvantageous composition of human body, and it has the material that contains fat, and suitable Ms is edible for a long time.

Summary of the invention

In view of the problem that prior art exists, the present invention provides bread of a kind of spinach flavor and preparation method thereof, and it adds extract of spinach in raw material, reached health-nutrition, is fit to all kinds of crowds' purpose.

To achieve these goals, technical scheme of the present invention is a kind of bread of spinach flavor, and its component utilized is: flour, xylitol, vegetable oil, yeast, salt, fragrant taro powder, spinach, yolk, date and genseng; Its weight portion consumption is:

Flour 20 ~ 30

Xylitol 2.5 ~ 3.5

Vegetable oil 2 ~ 3

Yeast 0.1 ~ 0.3

Salt 0.1 ~ 0.3

Fragrant taro powder 2 ~ 5

Spinach 10 ~ 20

Yolk 3 ~ 5

Date 2 ~ 3

Genseng 0.5 ~ 1.5.

The preparation method of the bread of said spinach flavor, its step is following:

1) root is cleaned, gone to selected spinach; Be immersed in temperature and be blanching in 85 ~ 95 ℃ the boiling water, blanching 3 ~ 8 minutes;

2) spinach, date and the genseng of blanching are sent into crusher for crushing respectively, obtain spinach powder, jujube powder and ginseng pulverate;

3) with step 2) spinach powder, jujube powder and the ginseng pulverate that make send in the juice extractor and squeeze the juice, and in the process of squeezing the juice, adds suitable quantity of water, and moisture adds for 3 times, adds 0.3 part of material in the juice extractor at every turn;

4) mixture with step 3) filters, and makes the mixed liquor that contains spinach juice;

5) pour into load weighted flour, xylitol, yolk, salt, yeast and fragrant taro powder in the mixer respectively; Branch 3 times, each interval in the mixer were added the mixed liquor that step 4) makes in 3 ~ 5 minutes; Stir,, continue to stir to wherein adding vegetable oil; The film that forms the glassine paper shape up to dough is to take out dough;

6) dough that step 5) is made is positioned over and places relative temperature in the washbasin is 20 ~ 35 ℃, and humidity is in 50 ~ 70% the environment, to ferment, and fermentation time is 50 ~ 100 minutes;

7) dough that step 6) is made is divided into the identical little dough of size; Be placed in the baking tray; It is 30 ~ 45 ℃ that baking tray is placed temperature; Humidity is to ferment once more 50 ~ 100 minutes in 60 ~ 80% the fermenting case, is that 200 ~ 300 ℃ enameling furnace cured 10 ~ 20 minutes putting into temperature, and coming out of the stove makes finished product.

The present invention adds spinach juice in bread, contain a large amount of bata-carotenes and iron in the spinach, also is the splendid source of vitamin B6, folic acid, iron and potassium.Contain a large amount of anti-oxidants such as vitamin E and selenium element in the spinach, have anti-ageing, promotion cel l proliferation, can activate cerebral function, can strengthen youthful vigor again, help to prevent the aging of brain, prevent senile dementia; And spinach has hypotensive effect, suitable designed for old people.Adopt xylitol to replace table sugar among the present invention, its sugar content is reduced, suitable various crowd is edible.

The specific embodiment

Embodiment 1

A kind of bread of spinach flavor, its component utilized is: flour, xylitol, vegetable oil, yeast, salt, fragrant taro powder, spinach, yolk, date and genseng; Its weight portion consumption is: flour 20, xylitol 2.5, vegetable oil 2, yeast 0.1, salt 0.1, fragrant taro powder 2, spinach 10, yolk 3, date 2, genseng 0.5.

The preparation method of the bread of said spinach flavor, its step is following:

1) root is cleaned, gone to selected spinach; Be immersed in temperature and be blanching in 85 ℃ the boiling water, blanching 8 minutes;

2) spinach, date and the genseng of blanching are sent into crusher for crushing respectively, obtain spinach powder, jujube powder and ginseng pulverate;

3) with step 2) spinach powder, jujube powder and the ginseng pulverate that make send in the juice extractor and squeeze the juice, and in the process of squeezing the juice, adds suitable quantity of water, and moisture adds for 3 times, adds 0.3 part of material in the juice extractor at every turn;

4) mixture with step 3) filters, and makes the mixed liquor that contains spinach juice;

5) pour into load weighted flour, xylitol, yolk, salt, yeast and fragrant taro powder in the mixer respectively; Branch 3 times, each interval in the mixer were added the mixed liquor that step 4) makes in 3 minutes; Stir,, continue to stir to wherein adding vegetable oil; The film that forms the glassine paper shape up to dough is to take out dough;

6) dough that step 5) is made is positioned over and places relative temperature in the washbasin is 20 ℃, and humidity is in 50% the environment, to ferment, and fermentation time is 100 minutes;

7) dough that step 6) is made is divided into the identical little dough of size; Be placed in the baking tray, it is 30 ℃ that baking tray is placed temperature, and humidity is to ferment once more 100 minutes in 60% the fermenting case; Putting into temperature is that 200 ℃ enameling furnace cured 20 minutes, and coming out of the stove makes finished product.

Embodiment 2

A kind of bread of spinach flavor, its component utilized is: flour, xylitol, vegetable oil, yeast, salt, fragrant taro powder, spinach, yolk, date and genseng; Its weight portion consumption is: flour 30, xylitol 3.5, vegetable oil 3, yeast 0.3, salt 0.3, fragrant taro powder 5, spinach 20, yolk 5, date 3, genseng 1.5.

The preparation method of the bread of said spinach flavor, its step is following:

1) root is cleaned, gone to selected spinach; Be immersed in temperature and be blanching in 95 ℃ the boiling water, blanching 3 minutes;

2) spinach, date and the genseng of blanching are sent into crusher for crushing respectively, obtain spinach powder, jujube powder and ginseng pulverate;

3) with step 2) spinach powder, jujube powder and the ginseng pulverate that make send in the juice extractor and squeeze the juice, and in the process of squeezing the juice, adds suitable quantity of water, and moisture adds for 3 times, adds 0.3 part of material in the juice extractor at every turn;

4) mixture with step 3) filters, and makes the mixed liquor that contains spinach juice;

5) pour into load weighted flour, xylitol, yolk, salt, yeast and fragrant taro powder in the mixer respectively; Branch 3 times, each interval in the mixer were added the mixed liquor that step 4) makes in 5 minutes; Stir,, continue to stir to wherein adding vegetable oil; The film that forms the glassine paper shape up to dough is to take out dough;

6) dough that step 5) is made is positioned over and places relative temperature in the washbasin is 35 ℃, and humidity is in 70% the environment, to ferment, and fermentation time is 75 minutes;

7) dough that step 6) is made is divided into the identical little dough of size; Be placed in the baking tray, it is 45 ℃ that baking tray is placed temperature, and humidity is to ferment once more 75 minutes in 80% the fermenting case; Putting into temperature is that 250 ℃ enameling furnace cured 25 minutes, and coming out of the stove makes finished product.

Claims (2)

1. the bread of spinach flavor, its component utilized is: flour, xylitol, vegetable oil, yeast, salt, fragrant taro powder, spinach, yolk, date and genseng; Its weight portion consumption is:

Flour 20 ~ 30

Xylitol 2.5 ~ 3.5

Vegetable oil 2 ~ 3

Yeast 0.1 ~ 0.3

Salt 0.1 ~ 0.3

Fragrant taro powder 2 ~ 5

Spinach 10 ~ 20

Yolk 3 ~ 5

Date 2 ~ 3

Genseng 0.5 ~ 1.5.

2. like the preparation method of the bread of the said spinach of claim 1 flavor, its step is following:

1) root is cleaned, gone to selected spinach; Be immersed in temperature and be blanching in 85 ~ 95 ℃ the boiling water, blanching 3 ~ 8 minutes;

2) spinach, date and the genseng of blanching are sent into crusher for crushing respectively, obtain spinach powder, jujube powder and ginseng pulverate;

3) with step 2) spinach powder, jujube powder and the ginseng pulverate that make send in the juice extractor and squeeze the juice, and in the process of squeezing the juice, adds suitable quantity of water, and moisture adds for 3 times, adds 0.3 part of material in the juice extractor at every turn;

4) mixture with step 3) filters, and makes the mixed liquor that contains spinach juice;

5) pour into load weighted flour, xylitol, yolk, salt, yeast and fragrant taro powder in the mixer respectively; Branch 3 times, each interval in the mixer were added the mixed liquor that step 4) makes in 3 ~ 5 minutes; Stir,, continue to stir to wherein adding vegetable oil; The film that forms the glassine paper shape up to dough is to take out dough;

6) dough that step 5) is made is positioned over and places relative temperature in the washbasin is 20 ~ 35 ℃, and humidity is in 50 ~ 70% the environment, to ferment, and fermentation time is 50 ~ 100 minutes;

7) dough that step 6) is made is divided into the identical little dough of size; Be placed in the baking tray; It is 30 ~ 45 ℃ that baking tray is placed temperature; Humidity is to ferment once more 50 ~ 100 minutes in 60 ~ 80% the fermenting case, is that 200 ~ 300 ℃ enameling furnace cured 10 ~ 20 minutes putting into temperature, and coming out of the stove makes finished product.